化学组成和抑菌活性的油从 Chrysicthysnigrodigitatus 和 Hepsetuso doe，两种淡水鱼从雅巴西，喀麦隆。

Chemical composition and antibacterial activity of oils from Chrysicthys nigrodigitatus and Hepsetus odoe, two freshwater fishes from Yabassi, Cameroon.

机构信息

Laboratory of Fisheries Resources, Institute of Fisheries and Aquatic Sciences, University of Douala, Po Box 7236, Douala, Cameroon.

Laboratory of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, University of Dschang, Po Box 67, Dschang, Cameroon.

出版信息

Lipids Health Dis. 2018 Mar 12;17(1):45. doi: 10.1186/s12944-018-0690-z.

DOI:10.1186/s12944-018-0690-z

PMID:29530030

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC5848570/

Abstract

BACKGROUNDS

Oils of fish origin are a very rich source of Omega - 3 and Omega - 6 fatty acids. They have been suggested to provide numerous health benefits for humans involving antimicrobial properties. Chrysichthys nigrodigitatus and Hepsetus odoe are two fishes well known in Cameroon. The chemical composition and the antibacterial activity of these fishes derived oils are unknown. The study was designed to valorise C. nigrodigitatus and H.s odoe oils activity against food poisoning bacteria.

METHODS

Oils were extracted by pressing and maceration methods. Their quality was assessed by analysing quality indexes including peroxides, acid, iodine, anisidine and thiobarbituric acid values. Chemical analysis was established by gas chromatography coupled to flame ionization detector. Antibacterial activity was evaluated by broth microdilution method.

RESULTS

C. nigrodigitatus oil obtained by maceration exhibited highest acid (7.33 ± 0.00 mg KOH/g), anisidine (34.5 ± 1.84) and thiobarbituric acid (7.50 ± 0.30 μmol MDA/Kg) values compared to that obtained by pressing method (9.13 ± 0.64 and 6.72 ± 0.34 μmol MDA/Kg) respectively. H. odoe oil obtained by pressing method showed highest peroxide value (6.22 ± 1.31 meq O/kg). Oil chemical analysis revealed long chain polyunsaturated fatty acids of the ω-3 family: linolenic acid (C18:3); eicosapentaenoic acid (C20:5) and docosahexaenoic acid (C22:6) and ω-6 family; arachidonic acid (C20:4). In addition, C. nigrodigitatus oil obtained by pressing and maceration methods showed Minimum Inhibitory Concentrations (MIC) values ranging from 32 to 64 mg/ml. H. odoe oil obtained by pressing method revealed MIC values ranging between 8 and 64 mg/ml.

CONCLUSIONS

C. nigrodigitatus and H. odoe oils have activity against food poisoning bacteria, due to their chemical composition.

摘要

背景

鱼类油脂是 ω-3 和 ω-6 脂肪酸的非常丰富的来源。它们被认为对人类具有许多健康益处，包括抗菌特性。Chrysichthys nigrodigitatus 和 Hepsetus odoe 是喀麦隆两种著名的鱼类。这些鱼类衍生油的化学成分和抗菌活性尚不清楚。本研究旨在评估 C. nigrodigitatus 和 H.s odoe 油对食源性致病菌的活性。

方法

通过压榨和浸提两种方法提取油脂。通过分析包括过氧化物值、酸值、碘值、茴香胺值和硫代巴比妥酸值在内的质量指标来评估其质量。通过气相色谱法结合火焰离子化检测器进行化学分析。通过肉汤微量稀释法评估抗菌活性。

结果

与压榨法获得的油（9.13±0.64 和 6.72±0.34 μmol MDA/Kg）相比，通过浸提法获得的 C. nigrodigitatus 油的酸值（7.33±0.00 mg KOH/g）、茴香胺值（34.5±1.84）和硫代巴比妥酸值（7.50±0.30 μmol MDA/Kg）更高。通过压榨法获得的 H. odoe 油的过氧化物值（6.22±1.31 meq O/kg）最高。油的化学分析表明，ω-3 家族的长链多不饱和脂肪酸：亚麻酸（C18:3）；二十碳五烯酸（C20:5）和二十二碳六烯酸（C22:6）和 ω-6 家族；花生四烯酸（C20:4）。此外，通过压榨和浸提法获得的 C. nigrodigitatus 油的最小抑菌浓度（MIC）值范围为 32 至 64 mg/ml。通过压榨法获得的 H. odoe 油的 MIC 值范围在 8 至 64 mg/ml 之间。